Pan-Seared Filet Mignon
Serves: suggested 8-12 oz. steak per person Preheat Oven Temp: 450
Tenderloin or any steak of choice, about 1-1/2” thick
2 Tb. Butter
2-3 Tb. Olive or other vegetable oil
Salt and cracked pepper or Montreal Steak Seasoning (my favorite)
1 Steaks should be brought out of the refrigerator about 30 minutes before cooking.
2 Heat the butter and oil in a cast iron or other oven-safe fry pan on the stove top on high.
3 Brush the steaks with a thin layer of oil and coat with the spices. When the pan is hot, place the steaks in the pan. Do not move the steaks around. Leave them in place for about 3 minutes to develop the nice crust. Turn the steaks over and leave them again for 3 more minutes.
4 Remove the pan from the stove top and place it into the hot oven. The amount of time you leave it there will determine the doneness. **If you like your steaks rare or medium-rare they will need very little (1-2 minutes) or no time at all in the oven. Medium-well takes about 12-15 min.
5 Once the steaks have cooked the right amount of time, remove the pan from the oven and cover it with foil. Leave it sit for 5 minutes to keep the steaks juicy once you serve them.
6 Add a small pat of cold butter on top of each steak and serve.
Hints and Tips
If you aren’t sure how long to cook your steaks you can use the finger test method or go by the temperature on a meat thermometer. Here’s a list of temperature results:
120 F = rare (cold, red center) 126 F = medium-rare (warm, red center)
134 F = medium (pink center)
150 F = medium-well (brown edges, small amount of pink in the center)
160 F = well done (brown throughout)